Easy Fluffy Gluten Free Banana Pancakes Recipes

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EASY GLUTEN FREE BANANA PANCAKES



Easy Gluten Free Banana Pancakes image

Only 5 ingredients needed to make these extra fluffy banana pancakes! These pancakes are so easy to make, super delicious and fluffy, gluten free, dairy free, and have no added sugar, butter, or oil! The recipe is so simple that you'll be making these from memory in no time!

Provided by Kit

Categories     Breakfast     Brunch

Number Of Ingredients 6

1 cup King Arthur Gluten Free Measure for Measure flour*
1 tsp aluminum-free double-acting baking powder
1/4 tsp fine sea salt
1 large ripe banana
1 large egg
1 cup full fat coconut milk

Steps:

  • Preheat griddle, cast iron pan, or skillet to medium heat.
  • Combine dry ingredients in a medium-sized mixing bowl and whisk with fork.
  • Add in banana and mash with fork. It will be a crumbly consistency, similar to when you make biscuits.
  • Add in egg and coconut milk and stir well to combine.
  • Grease pan. When griddle or skillet is hot, grease lightly with avocado or coconut oil.
  • Add batter and cook pancakes for about 2-3 minutes per side, working in batches if needed. Flip when you see plenty of bubbles rise to the top, just like when cooking traditional pancakes. Adjust cooking temperature if needed (every stovetop is a little different).
  • Serve immediately or keep warm in oven until ready to serve. These can also be frozen and reheated in a toaster! Enjoy

THE MOST FLUFFY GLUTEN-FREE BANANA PANCAKES! (GF, DF, V)



The Most Fluffy Gluten-Free Banana Pancakes! (GF, DF, V) image

In less than 30 minutes, you can whip up your own stacks of the most fluffy gluten-free banana pancakes, which happen to be both healthy AND delicious. Made with fresh bananas, rolled oats, and other wholesome ingredients, this recipe is the perfect way to start your day! Naturally gluten-free, dairy-free, and vegetarian.

Provided by DWELL by Michelle

Categories     Breakfast

Time 25m

Number Of Ingredients 9

2 very ripe bananas (, mashed)
2 eggs
1/4 cup cashew milk (, sub regular or other nut milk)
2 tbsp coconut oil (, melted)
1 tsp vanilla extract
1 1/2 cups oat flour (* see notes)
2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp sea salt

Steps:

  • In a medium bowl, whisk together the oat flour, baking powder, cinnamon, sea salt until combined.
  • In a separate bowl, mash bananas with a fork or whisk. Add in eggs, cashew milk, vanilla, melted coconut oil. Mix until combined.
  • Add in the dry ingredients into the wet ingredients. Mix until combined. Let sit for 5 minutes.
  • On low/medium heat, lightly brush or spray griddle or skillet with some coconut oil. Pour 1/4 cup of batter and cook until golden, about 2-3 minutes on each side. Repeat with remaining batter.
  • Transfer pancakes onto a plate, drizzle with maple syrup, then add your preferred toppings. ENJOY!

Nutrition Facts : Calories 113 kcal, ServingSize 1 serving

GLUTEN-FREE BANANA PANCAKES



Gluten-Free Banana Pancakes image

When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I'm short on time, I toss a couple in the toaster. You'll love the fluffy texture and the chocolate. -Sharen Gustafson, South Lyon, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 pancakes.

Number Of Ingredients 10

1 cup gluten-free all-purpose baking flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup gluten-free rice milk
1/4 cup unsweetened applesauce
2 tablespoons olive oil
3 teaspoons vanilla extract
1-1/3 cups mashed ripe bananas (3 medium)
1/2 cup semisweet chocolate chips, optional
Maple syrup

Steps:

  • In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

EASY FLUFFY GLUTEN FREE BANANA PANCAKES



Easy Fluffy Gluten Free Banana Pancakes image

Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!

Provided by BethyBaby

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium mashed bananas (you can play around with the amount)
1 egg
1 cup soymilk
1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/4 teaspoon cinnamon (optional and to taste)
1/4 teaspoon pure vanilla extract (optional and to taste)

Steps:

  • Mix first three (wet) ingredients.
  • Mix next four (dry) ingredients.
  • Mix dry ingredients slowly to wet ingredients till everything is blended well.
  • Heat pan to 4 (med), add oil, cook test pancake.
  • Lower heat to 1 or min,.
  • Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
  • Use a lid to cook pancake inside out before the outside burns.
  • MUST COOK ON LOW or they will burn!

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS



Gluten Free Banana Pancakes | 4 Ingredients image

Made with just 4 simple ingredients, these gluten free banana pancakes are light and fluffy, full of flavor without any added sweeteners. Start the day with these healthy whole grain gf pancakes!

Provided by Nicole Hunn

Categories     Breakfast

Number Of Ingredients 6

1/2 cup certified gluten free oat flour ((See Recipe Notes))
1/2 teaspoon baking powder
Pinch kosher salt
2 eggs (at room temperature, beaten well)
1 peeled, ripe banana (mashed very well)
Butter (for cooking (optional))

Steps:

  • In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
  • Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
  • Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
  • Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
  • Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
  • Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
  • Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.

LIGHT & FLUFFY BANANA PANCAKES



Light & Fluffy Banana Pancakes image

A Recipezaar 2005 adoptee. The original stated that these are good with blueberry sauce. I liked these with real maple syrup, myself. It was stated that the recipe came from a source called "Crazy Plates". *UPDATE* I have upped the amount of banana from 1/2 c. to 3/4-1 cup, due to the helpful reviews.

Provided by Vina7737

Categories     Breakfast

Time 20m

Yield 7-10 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups low-fat buttermilk
2 tablespoons butter or 2 tablespoons margarine, melted
1 egg
3 tablespoons honey
1/2 teaspoon vanilla
3/4-1 cup mashed ripe banana (About 2 lg.)

Steps:

  • Combine both flours, baking powder, baking soda and salt; set aside.
  • In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
  • Add to dry ingredients, stirring just until moistened.
  • Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
  • Heat over medium heat.
  • For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
  • Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
  • Turn over and cook other side until lightly browned.
  • Serve immediately.
  • Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

Nutrition Facts : Calories 233.5, Fat 5, SaturatedFat 2.7, Cholesterol 37.7, Sodium 438.5, Carbohydrate 41, Fiber 2.1, Sugar 12.5, Protein 7.1

GLUTEN FREE BANANA PANCAKES



Gluten free banana pancakes image

Yummy american-style banana pancakes!!! So light and fluffy and perfect for that sunday morning treat........

Provided by hannahvb39

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Sift the flour, baking powder, salt and caster sugar into a bowl.
  • Whisk the egg, milk and oil together and pour into the flour. Add the banana and using a fork beat until you have a smooth batter. There will still be some lumps because of the banana but ensure all the flour is mixed in.
  • Leave it to stand for about 10 minutes, the mixture will thicken and fill with air bubbles.
  • Heat a frying pan and add a little butter or oil. Add a ladle of batter and cook until the top of the pancake begins to bubble. Turn and cook until both sides are golden brown. Ensure the heat isn't too high or you will burn the outside with the inside not being cooked through.

FLUFFY BANANA PANCAKES



Fluffy Banana Pancakes image

I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!-Lori Stevens, Riverton, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 7 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ripe medium banana, finely chopped
1/3 cup finely chopped walnuts

Steps:

  • In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 283 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

FLOURLESS BANANA PANCAKES



Flourless Banana Pancakes image

I know it sounds like a weird recipe, but it's amazing and so healthy for you! Gluten-free alternative to pancakes. Enjoy with your favorite fruit topping or serve plain with honey.

Provided by Roseanna McGuire

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 very ripe banana, mashed
2 eggs, beaten
2 tablespoons ground flax seed
¼ teaspoon pure vanilla extract
2 tablespoons coconut oil

Steps:

  • Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
  • Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

Nutrition Facts : Calories 283 calories, Carbohydrate 16 g, Cholesterol 186 mg, Fat 22.1 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 14.4 g, Sodium 72.7 mg, Sugar 7.8 g

FLUFFY GLUTEN-FREE PANCAKES



Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

  • Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  • Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
  • Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

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